Blueberry Morning Bread

This is the most amazing blueberry bread you will ever taste. This bread is full of fiber (whole wheat flour) and antioxidant from the blueberries. Just make sure you have the best blueberries you can find. My blueberries were freshly picked from a farm in NJ and froze them for baking.

Yields: 3 small loaves
Baking Time: 45 min

Ingredients
2 cups whole wheat or white all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine salt
1 stick of butter
1 1/3 maple syrup
2 organic eggs
2 zest of lemons
4 teaspoons of vanilla extract
1/2 buttermilk (or 1/2 cup milk + 1/2 teaspoon fresh squeezed lemon juice)
1 1/2 cup of frozen blueberries

Step 1
Preheat the oven 350 F. Take out butter, eggs, maple syrup & buttermilk out of the fridge to room temp.
In a bowl, combine flour, baking powder + soda, salt and set a side.

Step 2
In a separate bowl, beat butter w/ maple syrup (they must be room temp!) until well combined and add in eggs, lemon zest & vanilla extract scraping the sides. (I used an electric hand mixer)

Step 3
Add half of the flour mixture into the combined wet ingredients and add a splash of buttermilk. Repeat with the remaining flour mix with the rest of buttermilk.
You will start to see everything coming together, nice and gooey.

Step 4
Dredge the frozen blueberries in a little bit of flour (just enough to coat them all so they don't sink or stick together as they bake in a loaf pan). Fold in the blueberries into the flour mixture above.

Step 5
Butter the 3 mini-loaf pans (or use olive oil). Grease them well.
Pour the batter into each loaf pan filling 2/3 of the pan. Put them in the oven for 45 min or until a toothpick inserted into comes out clean. Let the bread cool in the pans (about 30-40 min) before taking them out onto a cooling rack.

Enjoy with a cup of creamy latte or a glass of cold milk in the morning !